New York-style Cheesecake
Listen y’all, making a cheesecake from scratch is ALWAYS better than the storebought thing. It requires a small amount of attention, a little patience, loads of whisking, and a small amount of forethought. And yes, you really do want to whisk in between adding ingredients; this is how you get flavor notes of each of the ingredients in every bite. Nobody wants all the lemon flavor in one singular bite!
The key to a luscious cheesecake is all in the low, slow, bain-marie (water-bath) bake method. There are plenty of no-bake options, but it just doesn’t hit the same. If you know, you know!
You’ll notice in my YouTube tutorial video, I use a weight scale for most ingredients, which is essential in most baking for consistent results. Weight measurements in baking will ensure that you’ll have a perfect bake each and every time. We gonna level up y’all!
And check out this Raspberry Coulis recipe for a perfect sauce pairing with your perfectly baked cheesecake.
New York-style Cheesecake
Ingredients
- 1oz Butter, salted, melted
- 2¼oz Graham Crackers, crumbed
- ½oz Sugar, granulated
- 12oz Cream Cheese, softened to room temperature
- 3¾oz Sugar, granulated
- 2oz Heavy Whipping Cream
- 1tsp Vanilla Extract
- 3ct Eggs, large, room temp, yolks only
- 1ct Lemon, zest of half only
Instructions
- Preheat oven to 325-350°F, depending on elevation. See baking notes below.
- Start by measuring your butter, melt in the microwave in 5-10 seconds increments, until no longer solid.
- Separate egg yolks from whites, save the whites for another use such as an omelette or egg bites.
- CRUST: In a small-medium bowl, combine graham cracker crumbs and sugar, stir to combine. Slowly add in melted butter, stirring to combine, until fully incorporated and creates a packable consistency.
- FILLING: In a large bowl, add cream cheese and whisk until easy to manipulate. Add sugar and whisk to combine. Add heavy cream and whisk to combine. Add vanilla extract and whisk to combine. Add zest and whisk to combine. Add yolks one at a time, whisking to combine each yolk at a time.
- In a 6-inch springform pan lined with parchment, add in and firmly press crust mixture to fully cover bottom evenly. Add filling, spread to create even layer, and gently tap pan to counter surface a few times to level and pack your mixture into the pan. Place your springform in a lipped pan, such as a baking sheet or casserole dish. Fill your baking sheet or casserole dish with just enough water to cover the bottom by about ¼ inch.
- Bake at 325-350°F for 30-40 minutes. Higher elevation equals higher temperature with less cooking time. Lower elevation equals lower temperature with more cooking time. I live at moderate (4k) elevation, so I split the difference - I bake at 325°F for 40 minutes.
- Allow to cool to room temperature (about an hour), remove bain-marie water, and freeze at least 4hrs but preferably overnight. Carefully and slowly remove from springform pan to serving plate or container of choice. Serve as is or have fun "designing" with Raspberry Coulis, link found below.
- Store refrigerated, up to 7 days ---or--- Freeze to store, up to 2 months.
